|Sliced mushrooms||2 Cup (32 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Chopped parsley||2 Tablespoon|
|Basil leaves||1 Teaspoon, crushed|
|Margarine||2 Tablespoon (Fleischmann's)|
|Uncooked converted rice||2⁄3 Cup (10.67 tbs)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Chopped toasted blanched almonds||1⁄3 Cup (5.33 tbs)|
Saute mushrooms, onion, garlic, parsley, basil and pepper in margarine about 5 minutes, stirring frequently.
Stir in rice and water.
Bring to a boil over high heat.
Cover; reduce heat and simmer until liquid is absorbed and rice is tender, about 25 minutes.
Stir in almonds.